Pea Blini: 04.15.2011

blender puree of 8oz thawed frozen peas, 6 Tbsp half & half and 2 eggs
1/2 cup flour
1 tsp baking powder
1 tsp sugar
1 tsp salt
1 cup fresh blanched peas, minced

- gently combine all ingredients and cook as you would pancakes in butter

Salsa Campechana y Mariscos: 04.15.2011

4 cans tomato juice
6 cups orange juice
4 cups lime juice
4 cups lemon juice
3 cups olive oil
3 cups honey
1 cup rice vinegar
1/3 cup salsa valentina
2 cups chopped cilantro
1/3 cup salt

- thoroughly combine using immersion blender. Add:

30 green olives, sliced
10 avocados, sliced
6 ribs celery. sliced thin
2 bunches french breakfast radishes, sliced thin
1 large red onion, thin 1/2" slices

and:

8 lbs poached rock shrimp
5 lbs crabmeat
5 lbs scituate scallops, sliced and cured 36 hours in citrus juices

Weird Ramp Pesto

5 lbs ramps, blanched & grilled w/ olive oil, chopped
6 cups raw sliced almonds
9 oz gorgonzola
4 oz honey
1 cup olive oil
salt and pepper as needed

- process in batches until smooth; season to taste

Fava Bean Falafel: 04.15.2011

2 lbs blanched & peeled favas
1/2 cup chopped cilantro
1/2 cup chopped mint
2 tsp cumin
1 tsp cayenne
2 thai bird chiles, sliced thin
3 Tbsp microplaned lemon zest
4 tsp flour
salt & black pepper to taste

- thoroughly grind all ingredients except flour in food processor
- add flour and knead briefly to combine

Ham Broth for Scallops: 04.15.2011

3ea Vidalia onions, sliced
1 bunch celery, chopped
1/2 bunch thyme
1 boneless ham, sliced 1/4"
1/4 cup toasted garlic
1/2 lb butter
2 gallons chicken stock
1 tsp worcestershire sauce

- sweat onions, celery and thyme in butter until softened
- add remaining ingredients and simmer until it tastes like ham
- strain and eat ham for family meal

Dressing for Fresh Garbanzo Salad: 04.14.2011

2 cups firmly packed parsley leaves
1 cup firmly packed mint leaves
1/2 cup oregano leaves
3 Tbsp rinsed capers
6 cloves garlic
5 anchovy fillets
1 Tbsp dijon mustard
1 Tbsp chile flakes
1 Tbsp salt
2 tsp cumin
1 tsp black pepper
2 cups olive oil
1/4 cup sherry vinegar
1/4 cup lemon juice

- puree in blender